Crockpot Overnight Breakfast Casserole
Packed with eggs, potatoes, cheese, and your favorite breakfast meats, this Crockpot Overnight Breakfast Casserole is the perfect make-ahead meal for holidays, brunches, or busy mornings.
Servings 8
Ingredients
- 6 large eggs
- 1 1/2 cups whole milk or half and half
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 4 cups frozen diced potatoes fully thawed and patted dry
- 1 cup diced ham or cooked and crumbled bacon or a combination of both
- 1 cup breakfast sausage, cooked and crumbled about 8 ounces
- 2 cups cheddar cheese, shredded or Monterey Jack cheese
- 1/4 cup green onions, thinly sliced
Instructions
- Lightly grease the inside of a 6-quart (or larger) slow cooker with butter or cooking spray.
- Cook the bacon until crispy; drain and chop. Cook the breakfast sausage until browned and crumbled; drain excess fat. Set aside.
- In a large bowl, whisk together the eggs, milk, dijon mustard, salt, pepper and garlic powder until smooth.
- To assemble: Spread the thawed, dried potatoes in an even layer on the bottom of the slow cooker. Layer the meats over the potatoes. Sprinkle the cheese over the meat layer. Pour egg mixture evenly over the top. Gently stir or press down to distribute the liquid without compacting.
- Chill (optional): If preparing ahead, cover and refrigerate the assembled and uncooked casserole for 4-12 hours. This step is optional, you can cook it immediately if desired. If refrigerated, let sit at room temperature for 20. minutes to avoid cracking.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours until the center is set and a knife inserted comes out clean. Check at the minimum time to avoid overcooking.
- In the last 30 minutes, sprinkle with the green onions or use as a garnish. Let the casserole rest for 5-10 minutes with the lid off before serving.
